The ingredients doesn’t require the addition of calcium, has an improved tolerance to heat and works in a range of fruit types, sugar levels and fruit levels.

“This product was developed in response to customer requests,” says Eva Lynenskjold, principal application specialist, Fruit Application, DuPont Nutrition & Health. “The improved formulation and process flexibility makes it possible, in a minimum amount of time, to develop and produce reduced sugar fruit spreads with outstanding quality, and at the same time reduce the number of pectin SKUs needed.”